Toaster Oven Cookies :: Spritz Cookies
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Dont grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 min.
approximately 60 cookies
The recipe calls for sprinkling chopped almonds on top before baking. I have on occasion taken approximately 1/4 C. plus almonds with 2 Tbsp. of the sugar from the 1/2 C. sugar in the recipe and made an almond flour which I add to the dough and then sprinkled the cookies with additional chopped almonds before baking. This gives the cookies extra depth.
1 C. softened sweet butter
3 oz. Philly softened cream cheese
1/2 C. sugar
1/2 tea. almond extract
1/4 tea. vanilla extract
Finely chopped almonds for sprinkling tops
Preheat oven to 375 degrees F.
Cream butter and cream cheese in mixer bowl till light. Add sugar, almond extract and vanilla, beating until light and fluffy.
Beat in flour until incorporated. Cover and chill for approximately 30 min. or till easy to work with but not stiff.
Fill press with dough and form desired shapes onto un-greased cookie sheet. Bake approximately 10 to 12 min. or until lightly browned around edges.